In large skillet, melt half of the butter over medium-high heat. Stir in granulated sugar and heat, stirring, until melted. Add apples and cook, stirring often, until starting to turn golden, 7 to 10 minutes. Add cranberries and cook for 5 minutes, stirring often. Remove from heat and stir in vanilla. Let cool. Melt remaining butter. Place side of 10-inch (3 L) springform pan (without the bottom) on greased baking sheet and grease inside. Keeping remaining phyllo covered with plastic wrap and damp tea towel to prevent drying out, lay 1 sheet on work surface and brush lightly with some of the melted butter. Sprinkle lightly with some of the icing sugar. Crumple or scrunch up and press evenly inside pan, not letting it come up the side. Sprinkle with 4 tsp (20 mL) of the almonds. Repeat to make 4 layers of phyllo. Spoon apple-cranberry mixture into centre, leaving 1-inch (2.5 cm) border. Brush 1 sheet of phyllo with butter, sprinkle with icing sugar and crumple over apples making sheet go to side of pan. Sprinkle with remaining almonds. Butter and sugar 3 more sheets and loosely crumple into 3 large roses to cover top. Butter and sugar remaining sheet; scrunch into smaller rose and place in centre. Bake in 350° (180°) oven for 15 minutes. Sprinkle with any remaining sugar; bake in 400° (200°) oven for 10 minutes or until golden. Let cool slightly. Remove pan side and place on plate. Cut into wedges to serve.